LODEH DAUN PEPAYA JEPANG & BIKA AMBON KUKUS
Resep by Rudy Choirudin
Lodeh Daun Pepaya Jepang & Steamed Bika Ambon
Bahan
Bahan 1:
Bahan 2:
Bahan 3:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan 350 ml santan bersama 3 lembar daun pandan (disobek dan diikat), 3 batang serai (dikupas tipis, dibelah, dan dimemarkan), 1/2 sdt kunyit bubuk (untuk warna alami), dan 10 lembar daun jeruk yang disobek; masak dengan api kecil hingga wangi, lalu matikan api dan biarkan hangat.
- Campurkan tepung sagu, tepung terigu, dan 1/2 sdt ragi instan hingga rata, lalu tuang santan hangat sedikit demi sedikit sambil diaduk hingga menyatu; kumpulkan adonan ke tengah dan diamkan (fermentasi) selama 20 menit.
- Kocok 5 butir telur dengan gula pasir sedikit demi sedikit hingga gula larut.
- Setelah adonan tepung mengembang, campurkan dengan kocokan telur-gula tadi, tambahkan 1/4 sdt garam dan margarin cair, aduk rata, lalu diamkan lagi selama 1 jam hingga naik kembali.
- Tuang 80% adonan ke dalam loyang yang sudah diolesi minyak kelapa dan dialasi plastik/daun, lalu kukus dengan kukusan terbuka selama 5-7 menit hingga terbentuk sarang, baru tutup kukusan dan lanjutkan mengukus sekitar 20 menit hingga matang.
- Dinginkan bika ambon, keluarkan dari loyang, lalu potong-potong dan sajikan.
- Untuk lodeh: panaskan 6 sdm minyak goreng dengan api kecil, lalu tumis bawang putih rajang hingga kekuningan, diikuti bawang merah rajang hingga layu.
- Campurkan 750 ml santan encer dengan 1 saset Desaku Bubuk Lodeh, aduk rata, lalu tuang ke dalam tumisan bawang; aduk hingga tercampur.
- Tambahkan 1½ sdt garam dan 2 sdt gula pasir, aduk hingga larut.
- Masukkan kacang panjang, petai, cabe merah, dan teri goreng ke dalam kuah; aduk rata.
- Masukkan daun pepaya Jepang yang sudah direbus dan dirajang, serta kacang tolo yang sudah empuk; aduk rata dengan bumbu hingga aromanya keluar.
- Tuang 250 ml santan kental, aduk perlahan agar santan tidak pecah, masak sebentar lalu matikan api.
Ingredients
Ingredient Set 1:
Ingredient Set 2:
Ingredient Set 3:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Heat 350 ml coconut milk with 3 torn and knotted pandan leaves, 3 stalks of lemongrass (lightly peeled, split, and bruised), 1/2 tsp turmeric powder (for natural color), and 10 torn kaffir lime leaves; cook over low heat until fragrant, then turn off the heat and let it cool to warm.
- Mix the tapioca starch, all-purpose flour, and 1/2 tsp instant yeast until combined, then pour in the warm coconut milk a little at a time while stirring until it comes together; gather the dough to the center and let it rest (proof) for 20 minutes.
- Whisk 5 eggs with the sugar, adding it a little at a time, until the sugar dissolves.
- Once the flour dough has risen, combine it with the whisked egg-sugar mixture, add 1/4 tsp salt and melted margarine, mix well, then let it rest again for 1 hour until it rises again.
- Pour 80% of the batter into a pan greased with coconut oil and lined with plastic or leaves, then steam uncovered for 5-7 minutes until honeycomb holes form, cover the steamer, and continue steaming for about 20 minutes until cooked.
- Let the bika ambon cool, remove it from the pan, then slice and serve.
- For the lodeh: heat 6 tbsp cooking oil over low heat, then sauté the sliced garlic until golden, followed by the sliced shallots until wilted.
- Mix 750 ml thin coconut milk with 1 packet of Desaku Lodeh Seasoning Powder, stir well, then pour into the sautéed shallots and garlic; stir until combined.
- Add 1½ tsp salt and 2 tsp sugar, stirring until dissolved.
- Add the long beans, petai, red chilies, and fried anchovies to the broth; stir well.
- Add the boiled and shredded Japanese papaya leaves along with the tender cowpeas; stir well with the seasoning until fragrant.
- Pour in 250 ml thick coconut milk, stirring gently so it doesn't split, cook briefly, then turn off the heat.
Mode Masak
Resep by Rudy Choirudin
Lodeh Daun Pepaya Jepang & Steamed Bika Ambon
LODEH DAUN PEPAYA JEPANG & BIKA AMBON KUKUS
LODEH DAUN PEPAYA JEPANG & BIKA AMBON KUKUS
Bahan
Bahan 1:
Bahan 2:
Bahan 3:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan 350 ml santan bersama 3 lembar daun pandan (disobek dan diikat), 3 batang serai (dikupas tipis, dibelah, dan dimemarkan), 1/2 sdt kunyit bubuk (untuk warna alami), dan 10 lembar daun jeruk yang disobek; masak dengan api kecil hingga wangi, lalu matikan api dan biarkan hangat.
- Campurkan tepung sagu, tepung terigu, dan 1/2 sdt ragi instan hingga rata, lalu tuang santan hangat sedikit demi sedikit sambil diaduk hingga menyatu; kumpulkan adonan ke tengah dan diamkan (fermentasi) selama 20 menit.
- Kocok 5 butir telur dengan gula pasir sedikit demi sedikit hingga gula larut.
- Setelah adonan tepung mengembang, campurkan dengan kocokan telur-gula tadi, tambahkan 1/4 sdt garam dan margarin cair, aduk rata, lalu diamkan lagi selama 1 jam hingga naik kembali.
- Tuang 80% adonan ke dalam loyang yang sudah diolesi minyak kelapa dan dialasi plastik/daun, lalu kukus dengan kukusan terbuka selama 5-7 menit hingga terbentuk sarang, baru tutup kukusan dan lanjutkan mengukus sekitar 20 menit hingga matang.
- Dinginkan bika ambon, keluarkan dari loyang, lalu potong-potong dan sajikan.
- Untuk lodeh: panaskan 6 sdm minyak goreng dengan api kecil, lalu tumis bawang putih rajang hingga kekuningan, diikuti bawang merah rajang hingga layu.
- Campurkan 750 ml santan encer dengan 1 saset Desaku Bubuk Lodeh, aduk rata, lalu tuang ke dalam tumisan bawang; aduk hingga tercampur.
- Tambahkan 1½ sdt garam dan 2 sdt gula pasir, aduk hingga larut.
- Masukkan kacang panjang, petai, cabe merah, dan teri goreng ke dalam kuah; aduk rata.
- Masukkan daun pepaya Jepang yang sudah direbus dan dirajang, serta kacang tolo yang sudah empuk; aduk rata dengan bumbu hingga aromanya keluar.
- Tuang 250 ml santan kental, aduk perlahan agar santan tidak pecah, masak sebentar lalu matikan api.
Ingredients
Ingredient Set 1:
Ingredient Set 2:
Ingredient Set 3:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Heat 350 ml coconut milk with 3 torn and knotted pandan leaves, 3 stalks of lemongrass (lightly peeled, split, and bruised), 1/2 tsp turmeric powder (for natural color), and 10 torn kaffir lime leaves; cook over low heat until fragrant, then turn off the heat and let it cool to warm.
- Mix the tapioca starch, all-purpose flour, and 1/2 tsp instant yeast until combined, then pour in the warm coconut milk a little at a time while stirring until it comes together; gather the dough to the center and let it rest (proof) for 20 minutes.
- Whisk 5 eggs with the sugar, adding it a little at a time, until the sugar dissolves.
- Once the flour dough has risen, combine it with the whisked egg-sugar mixture, add 1/4 tsp salt and melted margarine, mix well, then let it rest again for 1 hour until it rises again.
- Pour 80% of the batter into a pan greased with coconut oil and lined with plastic or leaves, then steam uncovered for 5-7 minutes until honeycomb holes form, cover the steamer, and continue steaming for about 20 minutes until cooked.
- Let the bika ambon cool, remove it from the pan, then slice and serve.
- For the lodeh: heat 6 tbsp cooking oil over low heat, then sauté the sliced garlic until golden, followed by the sliced shallots until wilted.
- Mix 750 ml thin coconut milk with 1 packet of Desaku Lodeh Seasoning Powder, stir well, then pour into the sautéed shallots and garlic; stir until combined.
- Add 1½ tsp salt and 2 tsp sugar, stirring until dissolved.
- Add the long beans, petai, red chilies, and fried anchovies to the broth; stir well.
- Add the boiled and shredded Japanese papaya leaves along with the tender cowpeas; stir well with the seasoning until fragrant.
- Pour in 250 ml thick coconut milk, stirring gently so it doesn't split, cook briefly, then turn off the heat.
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